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This dish, inspired by a traditional recipe from the Parsis (a group of Zoroastrians from Persia who settled in India sometime between the 8th and 10th centuries), is possibly one of the most fragrant and vivid casseroles you’ll ever see It starts with a highly spiced tomato sauce flavored with mint, green chiles and ginger The sauce is then poured over a layer of sliced cooked fingerling potatoes and baked
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Roasted vegetables are tossed in a vinaigrette made with fresh herbs creating a salad that is both delicious and colorful.
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Get Bacon-Jalapeno-Cheddar Cornbread Recipe from Food Network
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Get Peach-Mustard Compote Recipe from Food Network
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Get Roasted Vegetable Salad Recipe from Food Network
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Persian chicken stew made with chicken breasts or thighs, slowly cooked with ground toasted walnuts and pomegranate molasses.
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A traditional Greek appetizer recipe of rice-and-beef-stuffed grape leaves served with a tangy lemon sauce.
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This recipe is by Nancy Harmon Jenkins and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Shortcut Moroccan Vegetable Tagine with Couscous Recipe from Food Network
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Get Round 2 Recipe: French Stew Recipe from Food Network
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This is a traditional Portuguese dish that brings back memories of mom. It is not only tasty but it is always a hit at parties. Plan ahead, because the salted cod needs to soak for 24 hours.